CRISPY FRIED PORK RIBS RECIPE RECIPES

CRISPY DEEP-FRIED RIBS RECIPE - OOLA | FOOD & WINE

Crispy Deep-Fried Ribs Recipe - Oola | Food & Wine image

One reason these deep-fried ribs are so impossibly good? They're oven-braised for hours in flavorful mixture that includes plenty of garlic, ginger, orange zest, and soy sauce, along with orange zest and an inspired addition: ginger ale. Once the ribs become meltingly tender, they're deep-fried so they're supercrisp. Once they're done, toss them in a sticky-sweet sauce spiked with ketchup and scallions and be sure to set out plenty of napkins. Slideshow: More Fried Foods

Provided by Food & Wine

Total Time 3 hours 0 minutes

Yield 6

Number Of Ingredients 18

Ingredients

14 large garlic cloves—8 peeled and smashed, 6 minced
1/2 cup sliced fresh ginger plus 1/4 cup minced (6 ounces total)
6 scallions, thinly sliced, white and green parts separated
4 star anise pods
3 cups soy sauce
2 quarts water
2 cups ginger ale
1/2 cup dry white wine
Strips of zest and juice from 1 navel orange
1 cup granulated sugar
1/2 cup cilantro stems plus 1/4 cup coarsely chopped cilantro
3 racks of baby back ribs (5 1/2 pounds)
1/4 cup vegetable oil, plus more for frying
2 cups lightly packed brown sugar
1 cup ketchup
1 teaspoon crushed red pepper
1/2 cup all-purpose flour
1/2 cup cornstarch

Steps:

Preheat the oven to 400°. In a large roasting pan, combine the smashed garlic with the sliced ginger, scallion whites, star anise, 1 1/2 cups of the soy sauce, the water, ginger ale, white wine, orange zest and juice, granulated sugar and cilantro stems. Set the pan over 2 burners and bring to a boil over moderately high heat.
Add the baby back ribs to the roasting pan, cover tightly with foil and bake for about 2 hours, or until the ribs are very tender. Let cool to room temperature, then spread the ribs out in a single layer on a baking sheet and refrigerate until chilled and firm, about 30 minutes. Discard the braising liquid.
Meanwhile, in a large saucepan, heat 1/4 cup of the vegetable oil. Add the minced garlic and ginger and the scallion greens and cook over moderately high heat, stirring, until fragrant, about 1 minute. Add the remaining 1 1/2 cups of soy sauce, the brown sugar, ketchup and crushed red pepper and bring to a boil. Cook over moderately high heat for 3 minutes, stirring occasionally. Remove from the heat and add the chopped cilantro. Transfer the rib sauce to a large bowl.
In a large, sturdy pot, heat 1 1/2 inches of vegetable oil to 375°. In a large bowl, whisk the flour with the cornstarch. Cut the racks into individual ribs. Toss the ribs in the flour mixture and shake off the excess. Working in batches, fry the ribs until the coating is lightly golden and crisp, about 2 minutes. Transfer the ribs to paper towels to drain briefly, then add them to the sauce in the bowl and toss to coat. Pile on a platter and serve hot.

CRISPY PORK RIBS RECIPE - SIMPLE CHINESE FOOD

Crispy Pork Ribs recipe - Simple Chinese Food image

My family’s cured pork ribs and bacon last year were finally completely eaten this time. I have tossed and ate them several times in a row! I'm tired of eating. Simmered, burned, fried, cooked pork ribs rice, this time I used breadcrumbs and fried it ingeniously, and finally finished it, I don’t have to worry about the bacon every day. There is also a half-pot of braised meat, which is also braised with bacon. This is to wash the bacon and cut into pieces after listening to the words of relatives, fry the oil and cool it thoroughly, put it in a crock, and seal it to make the braised meat. But when I take it out to eat. The wood and the aliens stopped eating, saying that it was cured meat or it was not delicious, so I ate it once, and the stewed meat is still there. Relatives said that they would send stewed meat with special products, but it became a burden when they came to my house. I am sure that I would give this stewed meat to relatives who love to eat bacon and never eat it again.

If there are relatives who will give bacon to them, they will resolutely stop or give them away. I really don't want to toss with bacon, nor do I want to let them eat bacon with wood or aliens. There are still some sausages in the refrigerator. I like to eat and keep them. Claypot rice is still very tasty.

Provided by Tianshan Cocoa

Total Time 30 minutes

Yield 3

Number Of Ingredients 6

Ingredients

600 grams pork ribs
1 piece egg
Right amount Rapeseed oil
Right amount starch
Right amount Flour
Right amount Bread crumbs

Steps:

Main ingredients: cured pork ribs. Accessories: vegetable oil, eggs, starch, bread crumbs, green onions, ginger
Soak the pork ribs in cold water for 5 hours, wash and cut into large pieces
Wash green onion and ginger, mince
Spread evenly on the waxed ribs and marinate for 30 minutes
Beat the eggs and mix evenly, add starch, flour and water
Mix evenly into a thick batter
Mix evenly into a thick batter
Pat the bread crumbs evenly
Pat the pork ribs lightly and let it stand for a while so that the bread crumbs will not fall off easily when fried
Heat the pan with cold oil, and heat 50% of the pork ribs with the oil
Slowly fry on low heat until the pork ribs are set (about 10 minutes)
Pick up the bitumen
After the oil temperature drops to about 160 degrees, put the waxed pork ribs in an oil pan and re-fry for about 4 minutes, then remove the oil and drain it.

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